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Author Notes: The back-pocket recipe you'll want on hand always, and especially in case of dinner party emergency. —Amanda Hesser

Serves: 8 to 10

2 1/2
pounds flank steak

Salt

2
cups packed flat-leaf parsley leaves

1
cup packed basil leaves

1
garlic clove

2
teaspoons capers

2
anchovy fillets

Pinches Piment d'Espelette or red pepper flakes

1/2 to 3/4
cups olive oil

Juice of one lemon

2
lemons, cut into wedges

Generously season the steak and let it sit at room temperature for 30 minutes. Meanwhile, put the parsley, basil, garlic, capers, anchovies and Piment d'Espelette in a food processor or blender (a blender will produce a smoother sauce; I prefer a coarser sauce—either is fine. Go your own way!). Add a pinch of salt. Pulse the mixture until the leaves are broken down. With the machine running, begin adding the oil in a slow steady stream. If you like a dense green sauce, 1/2 cup of oil will do—if you want it to be looser, then keep adding oil. Add half the lemon juice and taste. Add more lemon, salt, or Piment d'Espelette to taste—I like the sauce to have a spark of heat but not be hot.

Set an oven rack 4 to 5 inches from the broiler flame, then heat the broiler. I like to broil the steak in a cast-iron pan, but you can use a baking sheet or broiler pan—whatever you have. Broil the steak for 3 minutes per side for medium rare (if your broiler is weak you may need 4 minutes per side). Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve on a big platter, passing a bowl of lemon wedges and a bowl with the green sauce.

I've been making this for a few years, but just discovered a new use for the leftover sauce: roasted vegetables. It is amazing. Just roast your veg as usual and toss with some sauce. I freeze the extra in smallish portions and thaw as needed in a bowl of warm water.

This is amazing. So easy and a major crowd pleaser. I marinated the steak beforehand in a soy/wine/onion marinade but then served the green sauce alongside and it was a huge hit (with a pretty discerning crowd).

Actually, I made this sauce and it's as simple as it sounds, and tasty. And you'd be surprised how many grocery stores carry filleted anchovies these days. (Pretty sure I got mine at our local Safeway.) Good to have around if you want to make your own Caesar dressing, too. (And they last long.)

I'm always worried about flank steak (even if I've bought the best I can find either at Whole Foods or our local butcher), that it won't be tender if it's not marinated a day or two ahead of time...But, no need? Is the secret to slice it as paper-thinly as possible? (If I wanted to marinate it, how would you recommend...?)

I had problems with the cooking time. Broiler on high for 5 minutes a side. Let it rest for 10 and cut into the meat. By the third slice realized the middle was still completely raw. Had to put it back in the oven but lost some of the tenderness.

Yes -- this all depends on your broiler and the distance between the flame/heating element and the steak. In my oven, it really does take just 3 minutes per side for medium rare. But everyone's oven is different. Thanks for noting this!

Pretty sure it's cut across the grain - flank steak is tough if you cut with it. I agree about flank steak - I frequently buy a couple on sale (not quite as cheap as it used to be) in warm weather for entertaining insurance. If they don't get eaten within a few days, they defrost quickly later.

So do I . . . I always buy twice or 3 times what we need, and marinate it all, putting the extra marinated steaks in the freezer. A great time saver and of course, the long marination makes the steak so much more tender. (During grilling season, i do the same thing with chicken, usually at the same time as the steaks. Grilling regularly, and effortlessly, guaranteed.) ;o)

What do people tend to serve this with? Having a dinner party for 4, planning on serving with the last of the summer's tomatoes, burrata & sourdough but want another dish to round it out! Suggestions welcome :)